Sausage Gravy

In yesterday’s post I mentioned that my family was on vacation on Cape Cod.  First one does not say at Cape Cod you say on Cape Cod.  So with that cleared up we can now move on to the topic of today Sausage Gravy.

I have been, for the last few months anyway, trying to eat a little healthier then I usually do.  I am trying to only eat foods that I know where they come from and foods that do not have any GMO’s in them.  It is not as easy as it sounds although with the warm weather here famer’s markets are now in abundance.

On “The Big Family Vacation” I have not really paid too much attention to the healthiness of the food and yesterday morning was no exception.  If you have never had sausage gravy you are missing out on one of the culinary world’s best inventions.

It is really simple to make, and even easier if you just open a can as we did, but you start with a breakfast sausage or any loose sausage and cook it with a little bit of lard.  Come on you know you love lard!  Remove the sausage from the pan and make a roux with flour.  Cook this until the raw flour taste is gone and then add mike or better yet cream.  The roux with thicken the sauce and then add the cooked sausage back in.

Traditionally it is served over buttermilk biscuits, although we used toast because it was all we had.  You also serve fried eggs and tomatoes or fresh fruit.  I guess the fruit makes it okay to eat!  It really is worth the effort to make, but it is just as good out of the can.

Last fall I was at the new Hampshire Highland Festival and, as has become my tradition, I partake of a Scotch Egg one morning whilst there.  (Just a quick aside.  A Scotch egg is a hardboiled egg wrapped in sausage meat, rolled in bread crumbs, and then deep fried.  Once again another one of the culinary world’s greatest inventions.)  So the vendor took the Scotch egg and added the Sausage gravy to it, making a culinary classic that much better.

I would suggest, as with anything, moderation is called for here.

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